The article discusses how to make vegan biscuits using coconut cream as a dairy alternative, emphasizing the difference between coconut cream and coconut milk. A simple two-ingredient recipe featuring 15 ounces of coconut cream and 2.5 cups of self-rising flour is provided for creating light and fluffy biscuits. The author underscores important tips, such as not overworking the dough and properly emulsifying coconut cream before mixing, to ensure successful outcomes. This recipe allows even non-vegans to enjoy a delicious, comforting treat.
Because coconut milk and coconut cream are canned products, it's important to know the difference. Coconut cream has a much higher proportion of coconut meat to water, resulting in a super thick, dense cream.
You'll mix one 15-ounce can of coconut cream with 2 ½ cups of self-rising flour with a rubber spatula until you reach a cohesive mass of dough.
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